Dear Friends Who Love to Chop Food,
Let me start by saying that it’s so awesome to find people who also enjoy the act of cutting up fruits & vegetables for recipes. Some people think we are weird, but who really cares?! I know they appreciate the heck out of us when we step up to bat in their kitchens. Isn’t it just terrible to watch someone hack up a carrot and know that they’re not even enjoying it? Blasphemy!
Ever since I took a knife skills class, I’ve been excited to find recipes that test out my skills. This recipe will totally fulfill your chopping quota for the day. There’s onions, celery, almonds, AND parsley. It’s fun, awesome, and you are going to love it. The best part? The end result is fabulous! You’ll end up with a tangy sweet farro salad with lots of crunchy fun bits. I should mention that it’s a healthy dish–great for vegans too! Your knife is begging you to sharpen it and take it for a spin. Please enjoy, and thanks again for your chopping support.
Your chop-happy friend,
And we’re off!
Get your farro ready to cook in a saucepan.
Add your water and cook away! Now it’s time for the chopping to begin.
Start chopping the celery. Toss it in a big bowl!
Chop the almonds. To the big bowl they go!
Gather the raisins & dried cranberries. Those go into the bowl too!
Chop up the parsley & onions. Can you guess where it goes? In the bowl! You’re correct.
Now it’s dressing time! Zest the orange. Add the vinegar, shoyu & orange juice.
Add in the agave syrup. You can use honey if you’d like.
Season with salt & pepper and stir! Dressing is done!
Your chopped ingredients are waiting for the farro & dressing. Isn’t it pretty?
Put the farro in the bowl, pour your dressing on top and stir!
Set aside for at least an hour for the flavors to meld.
Now dig in! It’s great with fresh avocado.
Or how about rolling some up in a nori wrapper for a quick sushi roll?
Yes yes. I’m about to go do that.
Farro Salad with Cranberries
(recipe adapted from thekitchn)
- 1 1/2 cups farro
- 3 3/4 cup water
- 1/4 cup rice vinegar
- 1/3 cup orange juice
- 1 teaspoon shoyu (or soy sauce)
- 2 tablespoons agave syrup
- 1/2 cup raisins
- 1/2 cup dried cranberries
- 1/2 medium red onion (about 1/3 pound), chopped finely
- 3 large stalks celery
- 1/4 cup olive oil
- 1 tablespoon orange zest
- 1 cup roasted almonds, roughly chopped
- Handful fresh parsley, finely chopped
- 1 teaspoon kosher salt
- Freshly-ground black pepper, to taste
Put the farro in a saucepan and cover with water. Bring to a boil over medium heat, then turn the heat down to low and cook for 20-35 minutes, or until the farro is soft yet still chewy.
While the farro is cooking, whisk the rice vinegar, orange juice, shoyu, orange zest and agave syrup together in a small bowl. Season with salt & pepper to taste.
Toss the chopped celery, onions, raisins, cranberries, almonds, and parsley together in a large bowl.
When the farro is tender enough to be chewed easily, transfer it in with the other ingredients in the large bowl. Top with the dressing and mix thoroughly.
Let the salad stand at room temperature for at least one hour before serving. This allows the flavors mix and soak into the grain. Serve warm or at room temperature.